Best 9 Shrimp Sausage And Grits Recipes

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.

SHRIMP AND SAUSAGE WITH CHEESY GRITS

Steps:

• Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
• Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
• Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.

MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER CREAMY WHITE GRITS

Steps:

• To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.
• Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft.
• Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces.
• Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
• Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
• Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.
• Melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined.
• Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper.

SAUSAGE, SHRIMP AND PEPPERS OVER CHEESY GRITS

Steps:

• For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
• For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
• Serve the sausage mix over the grits.

SPICY SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE REDEYE GRAVY

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes.
• Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes.
• Divide the cheesy grits among bowls and top with the shrimp and redeye gravy. Garnish with the green onions.
• Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.

UNCLE POOH'S SHRIMP, SAUSAGE, AND GRITS RECIPE BY TASTY

Steps:

• In a medium pot, stir together the milk and heavy cream over medium-high heat.
• Bring to a boil.
• Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
• Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
• Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
• Heat the vegetable oil in a large skillet on medium-high heat.
• Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
• Add the sausage. Cook until cooked through, about 5-7 minutes.
• Slowly add the chicken stock. Stir until well-incorporated.
• Add the shrimp. Cook until pink in color, about 3 minutes.
• Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
• Remove from the heat and spoon the sausage and shrimp mixture over the grits.
• Sprinkle scallions on top, if desired.
• Enjoy!

SHRIMP, SAUSAGE AND GRITS

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with seafood seasoning and pepper. Cook 3 minutes, stirring frequently, until shrimp are pink. Remove shrimp; keep warm.
• Respray skillet with cooking spray. Add bell pepper; cook 2 minutes over medium-high heat, stirring frequently. Add sausage; cook 2 minutes until lightly browned. Add garlic and cooked shrimp. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, stirring to loosen brown particles. Remove from heat; cover. In 2-quart saucepan, heat 1 1/2 cups water to boiling. Gradually stir in grits; reduce heat. Cover; simmer 5 minutes. Stir in milk. Remove from heat. Add remaining ingredients. Serve grits with shrimp mixture.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
• Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
• Stir in 1/2 cup of cream; set aside.
• Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
• Gradually whisk in the grits.
• Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
• Heat olive oil in a skillet over medium heat.
• Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
• Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
• Season to taste with salt and pepper.
• Return hot-pepper cream mixture to a simmer.
• Spoon grits onto 6 plates.
• Spoon shrimp mixture over grits.
• Drizzle hot-pepper cream sauce over and serve.

SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL AND SAUSAGE

Steps:

• For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
• For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
• For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
• For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
• To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.